Almond Cream

Ingredients

• three ounces of Jordan almonds
• three bitter almonds
• a pint of boiling cream
• three yolks of egg
• three ounces of powdered sugar
• a little orange-flower water

Method

1. 1

   Blanch and pound almonds, stir into boiling cream, pass through a sieve, add yolks, sugar, and flavoring.

2. 2

   Cook in a bain-marie, pour into a dish, and serve cold.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 35. The excerpt below is the record exactly as published.

Almond cream. Tench boiled in court-bouillon. Scale and clean your tench, and boil in court-bouillon (see 18th of April) ; when done, serve with white caper sauce ina sauceboat. Braised breasts of lamb and asparagus. Put two breasts of lamb in a braising-pan, and braise them (see 28th of May); when cooked, leave in the braising-pan until cold; cut them up into pieces, and cook in a stew-pan with some clear stock, leave on the fire until reduced to a glaze. Dish up with a fried slice of bread between each piece of lamb, and garnish the centre of the dish with stewed asparagus (see 28th of April). Almond cream. Blanch three ounces of Jordan almonds, three bitter almonds, and pound them ; stir into a pint of boiling cream, pass through a hair sieve, and add three yolks of egg, three ounces of powdered sugar, and à little orange-flower water

Cook this with the app: pantry check, scaling, and the assistant.